Recipe Book

14 America’s #1 Grilled-Food Favorites
Serves 4
Blackened Trout Tacos
Directions
1. Combine the pineapple salsa ingredients in a small
bowl. Reserve the pineapple salsa in the bowl.
2. Combine the cabbage slaw ingredients in a second
small bowl and mix. Reserve the cabbage slaw in
the refrigerator.
3. Place the Grill Plate on the PowerXL Indoor Grill &
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4. Combine the blackening seasoning ingredients in a
third bowl and mix. Sprinkle the seasoning on both
sides of the trout.
5. Place the trout on the Grill Plate and cook each side
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6. Place the tortillas on the Grill Plate and cook until
browned (about 5 mins.)
7. Transfer the tortillas to a serving platter. Slice the trout
and then top the tortillas with the cabbage slaw and the
trout slices. Drizzle the pineapple salsa over the top.
Ingredients
Pineapple Salsa
½ pineapple, cored, peeled
& diced small
1 pint cherry
tomatoes, quartered
½ red onion, diced
1 jalapeño, seed & diced
1 tbsp. lime juice
½ bunch cilantro, chopped
½ tsp. salt
Blackening Seasoning
1 ½ tsp. paprika
1 tsp. oregano
1 tsp. garlic powder
½ tsp. cayenne pepper
½ tsp. cumin
½ tsp. kosher salt
1 tsp. brown sugar
1 tsp. dried thyme
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8 small corn tortillas
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Cabbage Slaw
¼ red cabbage, sliced
¼ green cabbage, sliced
½ red onion, sliced
¼ cup chopped cilantro
zest of ½ lime
juice of 1 lime
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